Mary Berry Sri Lankan Chicken Curry

I made this one on a drizzly Wednesday when I was craving something rich and warming, but not heavy. I had chicken, a tin of coconut milk, and—miraculously—a lime. It all came together almost too easily… until I got cocky with the spice paste and chucked the cardamom pods in whole. Yep, crunchy curry.

Second time round? I bashed the pods properly, blended everything smooth, and the difference was huge. The sauce was fragrant, creamy, and actually clung to the chicken. Let me show you how to get it just right—with deep flavour and no grit.

THE SECRET BEHIND THIS BAKE (WELL, CURRY)

This recipe is clever because it uses a quick fresh curry paste—nothing from a jar, but still easy. The black cardamom, fennel, and ginger create a deep warmth that’s different from a standard Indian curry.

The full-fat coconut milk keeps it rich without needing butter or cream, and the lime juice + fresh coriander stirred in at the end give it that final zing. And that little bit of brown sugar? Balances the heat beautifully.

INGREDIENTS + WHY THEY MATTER

• Black Cardamom Pods (4) – Smoky and bold. Must be cracked and seeds used—don’t skip this!
• Fennel Seeds (2 tsp) – Adds sweetness and depth. Freshly ground is best.
• Chicken Breast (4) – Easy and lean, but dice it small so it stays juicy.
• Muscovado Sugar (1 tbsp) – Rounds out the spices. White sugar just won’t do.
• Coconut Milk (400ml) – Use full-fat. It thickens the sauce and adds richness.
• Lime Juice + Coriander – Finishers that lift the whole thing.

INGREDIENT SWAPS THAT HOLD UP

• No black cardamom? Use green cardamom plus a pinch of smoked paprika.
• Want more veg? Add blanched green beans or baby spinach near the end.
• Can’t handle heat? Use half a chili, or swap for mild green pepper for flavour without fire.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Crunchy bits in sauce	Didn’t grind cardamom properly	Crack pods, use only the seeds
Bland curry	Didn’t simmer long enough	Let sauce reduce after coconut milk
Dry chicken	Cooked too long in sauce	Only simmer 5–8 mins at the end
Sauce too oily	Used low-fat coconut milk	Always go full-fat for better body

HOW TO MAKE MARY BERRY’S SRI LANKAN CHICKEN CURRY

1. Make the paste: Crack cardamom pods and grind seeds with fennel. Blend with cumin, coriander, turmeric, chili, garlic, ginger, and oil into a paste.
2. Brown the chicken: Heat oil, season chicken, and sear 5 mins. Set aside.
3. Cook onions + pepper: Fry in same pan 5 mins. Stir in paste, cook 30 sec.
4. Add base: Stir in chopped tomatoes, curry leaves (optional), sugar, and 150ml water. Simmer 15–20 mins.
5. Add coconut milk: Boil gently for 5 mins until slightly thickened.
6. Return chicken: Simmer 5–8 mins until cooked through.
7. Finish and serve: Stir in lime juice and coriander. Serve hot with rice.

TIPS FROM MY KITCHEN

• I make the paste in a NutriBullet—it blends small quantities better than a food processor.
• Always taste at the end. A squeeze of lime or pinch of salt can make or break it.
• If you like a thicker sauce, let it bubble uncovered for a few minutes before serving.
• Add a spoonful of yogurt on top to mellow the heat for spice-shy guests.

STORAGE + SERVING

• Fridge: Lasts 3 days in an airtight container.
• Freezer: Freeze for up to 3 months. Defrost overnight.
• To Reheat: Gently on the hob with a splash of water or in the microwave.
• Best With: Steamed basmati rice, naan, or even flatbreads for dipping.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: You can, but the paste won’t have that zing. If you must, use ½ tsp ground max.

Q: My curry is too spicy—how do I tone it down?
A: Add a little sugar, extra coconut milk, or a dollop of yogurt just before serving.

Q: Can I make this ahead?
A: Definitely—it tastes even better the next day. Just hold off on adding lime and coriander until reheating.

Q: What protein swaps work here?
A: Prawns or firm tofu work beautifully. Add prawns at the end to avoid overcooking.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Sri Lankan Chicken Curry
• Mary Berry Lucinda’s Chicken Curry